Antioxidant and free radical-scavenging activities of chickpea protein hydrolysate (CPH)

被引：613

作者：

Li, Yanhong ^{[1
]}

Jiang, Bo ^{[1
]}

Zhang, Tao ^{[1
]}

Mu, Wanmeng ^{[1
]}

Liu, Jian ^{[1
]}

机构：

[1] Jiangnam Univ, State Key Lab Food Sci & Technol, Wuxi 214122, Peoples R China

来源：

FOOD CHEMISTRY | 2008年 / 106卷 / 02期

基金：

中国国家自然科学基金;

关键词：

chickpea protein hydrolysate; antioxidant activity; free radical-scavenging activity; hydrophobicity; molecular weight distribution;

D O I：

10.1016/j.foodchem.2007.04.067

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Chickpea protein hydrolysate (CPH) was fractionated by gel filtration on Sephadex G-25. The antioxidant and free radical-scavenging activities of four CPH fractions (Fra.I, Fra.II, Fra.III, and Fra.IV) were measured using reducing power, inhibition of linoleic acid autoxidation, and 1,1-diphenyl-2- pycrylhydrazyl (DPPH)/superoxide/hydroxyl radical-scavenging assay. The antioxidant activity of Fra.IV (81.13%) was closer to that of alpha-tocopherol (83.66%) but lower than that of BHT (99.71%) in the linoleic acid oxidation system. Amino acid analyses showed that Fra.IV with the strongest antioxidant activity also had the highest total hydrophobic amino acids content (38.94% THAA) and hydrophobicity (125.62 kcal/mol amino acid residue) compared with the other three fractions. The molecular weight distribution of Frwa.IV was found to vary from 200 to 3000 Da. (C) 2007 Elsevier Ltd. All rights reserved.

引用

页码：444 / 450

页数：7

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